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Journal Abstract Search

291 related items for PubMed ID: 25547300

  • 1. Production technology and characterization of Fior di latte cheeses made from sheep and goat milks.
    Faccia M, Trani A, Gambacorta G, Loizzo P, Cassone A, Caponio F.
    J Dairy Sci; 2015 Mar; 98(3):1402-10. PubMed ID: 25547300
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  • 2. Evaluation of microbial diversity during the manufacture of Fior di Latte di Agerola, a traditional raw milk pasta-filata cheese of the Naples area.
    Coppola S, Fusco V, Andolfi R, Aponte M, Blaiotta G, Ercolini D, Moschetti G.
    J Dairy Res; 2006 Aug; 73(3):264-72. PubMed ID: 16569276
    [Abstract] [Full Text] [Related]

  • 3. Manufacture of Fior di Latte cheese by incorporation of probiotic lactobacilli.
    Minervini F, Siragusa S, Faccia M, Dal Bello F, Gobbetti M, De Angelis M.
    J Dairy Sci; 2012 Feb; 95(2):508-20. PubMed ID: 22281315
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  • 4. Biopreservation of Fior di Latte cheese.
    Angiolillo L, Conte A, Zambrini AV, Del Nobile MA.
    J Dairy Sci; 2014 Sep; 97(9):5345-55. PubMed ID: 24952776
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  • 5. Selection of autochthonous strains as promising starter cultures for Fior di Latte, a traditional cheese of southern Italy.
    Speranza B, Bevilacqua A, Corbo MR, Altieri C, Sinigaglia M.
    J Sci Food Agric; 2015 Jan; 95(1):88-97. PubMed ID: 24723471
    [Abstract] [Full Text] [Related]

  • 6. Innovative Caciocavallo cheeses made from a mixture of cow milk with ewe or goat milk.
    Niro S, Fratianni A, Tremonte P, Sorrentino E, Tipaldi L, Panfili G, Coppola R.
    J Dairy Sci; 2014 Mar; 97(3):1296-304. PubMed ID: 24440270
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  • 7. Invited review: Fresh pasta filata cheeses: Composition, role, and evolution of the microbiota in their quality and safety.
    Fusco V, Chieffi D, De Angelis M.
    J Dairy Sci; 2022 Nov; 105(12):9347-9366. PubMed ID: 36207187
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  • 12. Evolution of free amino acids during ripening of Caciocavallo cheeses made with different milks.
    Niro S, Succi M, Tremonte P, Sorrentino E, Coppola R, Panfili G, Fratianni A.
    J Dairy Sci; 2017 Dec; 100(12):9521-9531. PubMed ID: 28941817
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  • 15. The effect of raw milk microbial flora on the sensory characteristics of Salers-type cheeses.
    Callon C, Berdagué JL, Dufour E, Montel MC.
    J Dairy Sci; 2005 Nov; 88(11):3840-50. PubMed ID: 16230689
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  • 19. Impact of whey pH at drainage on the physicochemical, sensory, and functional properties of mozzarella cheese made from buffalo milk.
    Yazici F, Akbulut C.
    J Agric Food Chem; 2007 Nov 28; 55(24):9993-10000. PubMed ID: 17966979
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